Seared red tuna fillet with creamy arborio rice, smoked vegetables, and citrus orange honey.

Sautéed seafood cooked in shrimp bisque and white wine, served with fried green plantain and avocado.

White fish in coconut sauce, served with fried green plantains, rice, and a Caribbean-style salad.

Slow-cooked and grilled octopus tentacles, served with crispy potatoes and traditional hogao sauce.

Grilled Chilean salmon with passion fruit citrus sauce, served over red wine risotto and caramelized onions.